Beer Pork Chops Romani Recipe

A magnificent recipe for smothered pork chops!

Pork is the foremost source of protein in the Romanian diet. Chicken, beef, lamb and fish is also present, but pork is seemingly a favorite. In cooking, they incorporate common ingredients that can be found worldwide. What then, sets apart Romanian cuisine? History tells us that Romania had been occupied by Hungarians, Russians, Turks, Austrians and Poles― but they are recognized as a Latin people. Romanian recipes parallel the rest of Romania’s culture. The Turks brought meatballs in the form of meatball soup; the Greeks gave them moussaka and with the Austrians came wienerschnitzel. The list goes on. The Romanians share culinary commonalities with the Balkan area in which Turkey was instrumental; and with Central Europe via German-Austrian dishes by the Hungarians and Saxons in Transylvania, and Eastern Europe. Other recipes are either original or hark back to the Roman and additional ancient civilizations.

Beer Sauce

Cooking Directions:

Heat the pork drippings or lard in a skillet. When hot, add half of the onions, apples, garlic and the remaining onion. Simmer of until the onions are transparent and apples are soft.
While the onion mixture is simmering, score the chops around the edges to prevent curling. Put them under the broiler both sides are brown.
When chops are sufficiently brown, arrange them atop of the simmering apples and onions. Season with salt and pepper. Cover and continue cooking over low flame until for about one half hour.
In the meantime, prepare the sauce.
Melt butter. Add flour, then stir well to make a roux. Gradually add the beer to create a thick sauce. Sprinkle salt and pepper, sugar; and parsley or chives. Stir together well.
Serve the pork chops with the onion and apple mixture on top and pour the beer sauce over all. Enjoy this beer pork chop romani recipe!